To make pancakes from scratch, whisk flour, baking powder, sugar and salt, mix in milk, egg and melted butter, rest the batter for a few minutes and cook spoonfuls on a medium-hot pan. The result is a stack of fluffy pancakes in about 25 minutes.
The secret is gentle mixing and a pan that is not too hot. This recipe makes about 8 pancakes, enough for 3 or 4 people.
Ingredients (makes about 8)
- 190 g / 1 1/2 cups plain (all-purpose) flour
- 2 teaspoons baking powder
- 2 tablespoons (25 g) sugar
- 1/4 teaspoon salt
- 250 ml / 1 cup milk, at room temperature
- 1 large egg
- 3 tablespoons (45 g) melted butter, cooled slightly, plus extra for the pan
- 1 teaspoon vanilla extract (optional)
Allergens: this recipe contains wheat (gluten), milk and egg. For a dairy-free version, use unsweetened soy or oat milk and a neutral oil in place of butter, noting that soy is itself an allergen. For gluten-free, a good gluten-free flour blend with baking powder usually works.
Method
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a jug, whisk the milk, egg, melted butter and vanilla.
- Pour the wet mixture into the dry ingredients. Stir with a spatula or fork until just combined. A few small lumps are fine; overmixing makes pancakes tough.
- Let the batter stand for 5 to 10 minutes. It will thicken slightly and bubble a little.
- Heat a non-stick or lightly greased frying pan over medium heat. Add a small knob of butter.
- Pour or spoon about 60 ml (1/4 cup) of batter per pancake, leaving space between them.
- Cook for 2 to 3 minutes, until bubbles form on top and the edges look set. Flip with a thin spatula.
- Cook the second side for 1 to 2 minutes, until golden. Keep warm in a low oven, about 90 C (200 F), while you finish the batch.
Pancakes from scratch: the ratio behind the recipe
Once you know a basic ratio, you can scale or adapt pancakes without a recipe. A helpful starting point is roughly 1 part flour to 1 part milk by volume, with an egg for every cup of flour and about 2 teaspoons of baking powder per cup. Tweak thickness with extra milk or flour.
| Batter feel | Result | Fix |
|---|---|---|
| Thick, pours slowly | Tall, fluffy pancakes | Perfect for American-style |
| Thin, runs freely | Flat, crepe-like | Add flour a spoonful at a time |
| Very stiff | Dense, dry | Splash in milk |
Tips for fluffier pancakes
- Check your baking powder is fresh. Old powder loses its lift.
- Keep the heat at medium. Too hot browns the outside before the middle sets.
- Flip only once.
- Do not press down on the pancake with the spatula.
- Wipe the pan between batches if it starts to burn.
Variations
Blueberry or banana
Drop a few blueberries onto each pancake once the batter is in the pan, or fold in thin banana slices. Adding fruit to the whole batter can make it heavy.
Buttermilk pancakes
Swap the milk for buttermilk, reduce baking powder to 1 teaspoon, and add 1/2 teaspoon of baking soda (bicarbonate of soda). The acid reacts with the soda for a tangy, tender result.
Wholemeal version
Use half whole wheat flour, and add a splash more milk, since whole grains absorb more liquid.
Toppings and serving
Classic options are maple syrup, honey, fresh fruit and yoghurt. For a savoury twist, try them with crispy bacon or a fried egg. Some toppings carry allergens, such as nut butters, so label them clearly when serving guests.
Pancakes also freeze well. Cool them, stack with baking paper between layers and freeze in a bag. Reheat in a toaster, which is a great trick for rushed mornings. For more ideas on cooking ahead, take a look at our meal prep basics. Craving something savoury afterwards? A bowl of easy vegetable soup makes a good lunch, and our baking bread basics can take your baking skills further.
Wash your hands and clean surfaces after handling raw egg; our food safety checklist explains how.
Key takeaways
- Mix until just combined and rest the batter briefly.
- Cook on medium heat and flip once.
- Use the batter ratio to adjust thickness.
- Label allergens: wheat, milk and egg are in the base recipe.
Browse more breakfast and baking ideas in our food and recipes category.
Frequently asked questions
Why are my pancakes flat?
The baking powder may be old, or the batter was overmixed or too thin. Check freshness and mix gently.
Can I make the batter the night before?
It is best fresh, as baking powder loses power over time. You can mix the dry and wet parts separately and combine them in the morning.
Can I make pancakes without eggs?
Yes. Replace the egg with a few tablespoons of extra milk and a spoonful of oil, or try a mashed banana. The texture will be slightly different.
How do I keep pancakes warm?
Place them on a rack on a baking tray in a low oven, about 90 C (200 F), until everyone is ready.
Photo: 2019-04-21 11 41 12 A stack of blueberry pancakes with syrup in the Franklin Farm… by Famartin, CC BY-SA 4.0, via Wikimedia Commons
